Cooking School Registration: 305-367-5931

28

LATIN FLAVOR SENSATIONS

WITH CHEF JOSE GARCES

Wednesday, April 4 

Showcase Class 

9:30 a.m. – 12:00 p.m. | $110

Tuesday, April 3 

Vine to Table Clubhouse Dinner with Alta Vista Wines 

6:30 p.m. | $135++

Chef Jose Garces is a key visionary in the movement to reinvigorate 
classic Latin cooking traditions in ways that are modern and exciting 

while retaining their cultural authenticity. Through Garces, the eponymous Philadelphia-based 
hospitality group, he operates more than 15 restaurants across the country. Garces has authored 
two cookbooks, "Latin Evolution" and "The Latin Road Home", won the James Beard Foundation's 
Best Chef Mid-Atlantic award in 2009, and in 2010 won Food Network's "The Next Iron Chef". Garces 
began his culinary training in his grandmother's kitchen. He went on to pursue his newfound 
passion by attending a local culinary school, after which he traveled to Marbella, Spain to intern 
at La Taberna del Alabardero where he started to explore Spanish cooking in-depth. He worked at 
prestigious New York restaurants before moving on to Philadelphia where he has built an impressive 
stable of restaurants that include: Amada, an authentic Andalusian tapas bar; Tinto, a wine bar and 
restaurant inspired by the Basque region of Northern Spain and Southern France; and Distrito, 
a spirited celebration of the vibrant culture and cuisine of Mexico City. He's stretched beyond 
his Latin roots to create Village Whiskey, a classic American bar with more than 80 whiskeys and 
world-class bar snacks; Garces Trading Company, a European-style cafe and gourmet market, and 
other food ventures. Philadelphia’s Distrito was named to Esquire magazine's list of "20 Best New 
Restaurants, 2008." Garces has been featured on top TV shows and in 
publications including the "Today" show; "Nightline"; The New York Times; 
Travel & Leisure; Bon Appetit; Food & Wine; and The Wall Street Journal. 
In addition, Garces operates the 40-acre Luna Farms in Bucks County, 
Pennsylvania, which provides organic vegetables, fruits, eggs, and honey to 
his restaurants, Garces Events, and the Garces Foundation, a philanthropic 
organization dedicated to Philadelphia’s underserved immigrant community. 
Join Chef Garces as he demonstrates mix of his family history, culinary 
training and personal creativity with recipes spanning the Latin globe. 

 “As a chef, my constant challenge is to see the possibilities that new ingredients and  

techniques offer while honoring what has come before. My mantra is simple:  

‘authentic’ and ‘innovative’ are not contradictory,"  - Chef Jose Garces

Fiesta Mexicana Menu

Two Margaritas: Margarita de Chile Verde and Margarita de Mango

Nachos de Pollo (Chicken Nachos) • Guacamole y Tortillas

Beer-Citrus Braised Fried Pork Carnitas • Alambres de Camarones (Shrimp Skewers)

Rajas con Hongos (Roasted Poblano Chiles with Mushrooms)

Frijoles Borrachos (Beer Braised Beans) • Tortillas de Maíz (Corn Tortillas)

Three Salsas: Classic, Roasted Tomato and Tomatillo

Pastel de Tres Leches (Three Milk Cake)

Books will be available for purchase and autographing.

www.garcesgroup.com

April